Wash the lettuce and Thai basil thoroughly, then drain well and pat dry.

Peel the jicama and cut it into fine julienne strips. Peel and chop the shallots.

Beat the eggs with the fish sauce and black pepper. Cook into a thin omelet in a little oil, then let cool and cut into strips.

Heat a drizzle of oil in a pan and sauté the shallots until fragrant. Add the julienned jicama and stir-fry, then season with oyster sauce, hạt nêm, and pepper. Let cool.

Boil the Chinese sausages until cooked through. Let cool, slice thinly, then quickly brown them if desired.

Blend the roasted peanuts, tương đen, tapioca starch, and water until smooth. Pour into a saucepan, bring to a boil while stirring, then season with hạt nêm and sugar and cook until thickened.

Place a rice paper wrapper on the work surface. Add lettuce, sautéed jicama, omelet strips, sausage slices, and ruốc, then fold in the sides and roll tightly. Repeat until all the ingredients are used.

Serve the bò bía immediately, tightly rolled, with the hoisin-peanut dipping sauce.